AM Prep Cook

Responsibilities and Duties:
• Set up station for line production
• Prep and set up salad bar
• Check prep list for banquet production
• Check menu items; makes appropriate staff aware of “86” items.
• Produce baked items as needed (desserts, breads, etc.)
• Produce bar menu items when needed between shifts
• Produce Happy Hour hors d’oeuvres
• Maintain station and kitchen in sanitary condition
• Maintain station and kitchen in sanitary condition
• Check with Chef/Sous Chef before leaving
• Helps out in any area needed to assure property operation of department
• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Keep floor dry and clean to avoid slip/fall accidents.
• Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.
• Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs.
• Ability to stand and work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
Other Expectations:
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all associates are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Working Conditions:
Environmental Conditions:
Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
Qualifications:

• Any combination of education training or experience that provides the required knowledge, skills and abilities. Culinary or Apprenticeship program preferred.
• Ability to obtain any government required licenses or certificates.
• Cooking experience required.
• Additional language ability preferred.